Spinach Artichoke Chicken
Description
This is a wonderful main dish that is a take on that famous sprinach and artichoke dip that everyone loves. Add chicken and a few other ingredients and you will have a spectacular meal that you will need seconds for, so make enough!
Ingredients
1 t. olive oi
2 - 2 1/2 lb. boneless, skinless chicken breasts
Kosher salt, to taste
freshly ground black pepper, to taste
1- 13 to 14 oz. can whole or quartered artichoke hearts, packed in water, drained
9-10 oz. frozen spinach, completely thawed and squeezed until mostly dry
2 T. finely minced yellow onion
1 clove garlic, minced
1/2 c. plain or Greek style yogurt
1/2 c. Parmesan cheese, shredded
1/2 c. Mozzarella cheese, shredded
Directions
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Preheat oven to 375 degrees. Grease a 9x13 inch baking dish with the olive oil.
Cut chicken into serving sized pieces. If chicken breasts are thick, slice them lengthwise for thinner fillets, and maybe cut them in half if very large. Salt and pepper the chicken on each side, then place flat in the baking dish. Bake 15 minutes.
While chicken is baking, combine all of the remaining ingredients in a bowl and stir to combine.
After chicken has baked 15 minutes, spread the spinach mixture over the chicken and continue baking for an another 20 minutes. Test chicken to make sure it is cooked through and bake another 5 minutes, if needed.
Let rest 5 minutes before serving.